Coconut Cream Pie from Scratch

Coconut Cream Pie is a dreamy island dessert with a flaky crust, a coconut filling that is made from scratch, and toasted coconut sprinkles.

Coconut Cream Pie

This coconut cream pie is by far the best I have ever had. The filling is made from scratch – never with a pudding mix. It makes all the difference! It’s better than anything you can get at a store. If you aren’t sure about coconut cream pie, it’s time to give it another chance. Homemade always tastes best, and this couldn’t be more true with this recipe. You just can’t beat the coconut cream layer of this pie. It is rich and creamy and full of coconut flavor. Everyone will think you put more time into it than you actually did. It is perfect for a family gathering or Easter dinner. To quote one of our readers, “Hands down the best coconut cream pie I have ever made and tasted!”

Coconut Cream Pie with Meringue Topping

A delicious variation on this recipe is to top the coconut cream layer with meringue instead of whipped topping. For a quick and easy meringue recipe, see our Lemon Meringue Pie. If you prefer meringue to whipped topping, this works beautifully on the Coconut Cream Pie.

Coconut Cream Pie with Less Sugar

The same reader adapted this recipe to make it more diabetic-friendly. These are her substitute suggestions: “This is a great recipe but I wanted to make it with less fat and sugar; I am Diabetic. I substituted milk with 1 – 12 oz. can of Fat Free Evaporated Milk; used 1 – 13.5 oz can of Lite Coconut Milk; exchanged sugar for 1/2 cup Splenda, and poured it all into a homemade graham cracker crust made with Splenda. It came out fabulous. My husband loved it, said it was the best pie ever.”

half and half is a mixture of milk and heavy cream. In the U.S. you are able to find it as-is at the grocery store. If you are unable to find it, you can use low-fat whipping cream or regular whipping cream.

Never made a coconut pie in my life….yet it’s my husbands favourite pie….I think it’s time I make him some. Our 13th anniversary is this month, perfect time to make this for him. :). Thanks for the recipe! 🙂

Always loved these pies,now I am making one.BTW I made the perfect pie crust and it doesnt say how long to bake it,so I did 350 and watched it till done.My 1st time never turns out right.We shall see!!!

So I made this for a special weekend desert. After some tribulations due to operator error, it was wounderful. We all loved it! 1.) I did not get sweetened coconut milk, was unsweetened. It was fine. 2.) Be sure to cook it on the stove until it gets pudding thick. I had cooked it for 20 min, not hot enough, and it was runny. I assembled and refrigerated over night. I had to pour it back into a pan and heat to thicken. In the end it turned out great. I topped it with the whipping cream and perfection. I will be making this again and bringing it to family events. Thanks.

It’s a Canadian term for the cream used for coffee, being equal parts of milk and heavy cream. I just checked the carton in the fridge, and regular half-and-half contains 10% milk fat. (There is also light half-and-half. It has 5% milk fat.)

hmmm the coconut cream is kind of the ticket to this recipe. I don’t know of any substitutions that would work as well! :S Sorry I’m not much of a help on this one! 🙁 I know you can order it online if it isn’t available in stores near you.

I made this with only one adjustment. When I whipped the cream for the topping I added cut up mini marshmallows, this helps the whipped cream to last longer and set better. The recipe is amazing, thank you so much.

The coconut milk in a can is usually next to the ethnic foods in the grocery store. I find it in the same section as the soy sauce, sweet chili sauce, etc. I’ve never used the coconut milk that is refrigerated, so I’m not sure. I always use the can. Thank you for asking!

I made this last night and it was amazing! Absolutely delicious! This will be a staple in my dessert arsenal for sure! (And now that I’m talking about it, I want some…looks like this girl is having pie for breakfast! )

This is a great recipe but I wanted to make it with less fat and sugar; I am Diabetic. I substituted milk with 1 – 12 oz. can of Fat Free Evaporated Milk; used 1 – 13.5 oz can of Lite Coconut Milk; exchanged sugar for 1/2 cup Splenda, and poured it all into a homemade graham cracker crust made with Splenda. It came out fabulous. My husband loved it, said it was the best pie ever, I topped his with whipped cream. I love all of your recipes and I can easily adapt them to fit my Diabetic diet.

Hands- down the best coconut cream pie I have ever made and tasted! I did top it with a double- meringue instead of the whipped topping and added an additional 1/2 cup toasted coconut to filling and sprinkled a bit on merinque before I baked it- sooooo good! Thank you!

I was attracted to your site because of the ‘Magic Weight Loss Soup’. I love that the soup can be made with all healthy ingredients!! I paid for & downloaded the accompanying book.
As someone who is interested in optimizing my health & being a healthy weight, I am not interested in recipes like your coconut pie— no matter how yummy it might be!! I also don’t want recipes with sugar, mayo, prepared refrigerated biscuits, unhealthy fats & chemicals!! Of course, there are a gazillion people out there who don’t care about putting that stuff in their bodies!! Have you got a section with healthier recipes for those of us who don’t care to insult our bodies??
Again… I was attracted to your site cuz of the incredibly healthy Magic Soup!! Thank you for that recipe!! I’d love to see more healthful recipes from you!! Temptations are all over the place!! Maybe you could help more people by having a section of healthy recipes to choose from!! If you have a section like that, I apologize… but I haven’t been able to find it!!

Hi Carol Ann — YES we have a section in our categories called “Light and Tasty” it has all of our lighter recipes! So glad you liked the WLMS and hore you are able to find more light and healthy recipes as you browse our site! Here is a direct link to the light and tasty category: https://www.favfamilyrecipes.com/category/light-and-tasty/ Enjoy!

Hi! The last instruction says to top with “remaining toasted coconut.” Where does the first part of the toasted coconut go in the recipe. I don’t see it mentioned other than at the end. If you could let me know asap, that would be wonderful. Thank you so much!

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